Recipe

Rice Dressing

  • Yield: 8 servings

Ingredients

  • 1 pound chicken gizzards
  • 2 tablespoons vegetable oil
  • 2 tablespoons flour
  • 1 pound ground pork
  • 1 cup chopped onions
  • 1/2 cup chopped bell peppers
  • 1/2 cup chopped celery
  • 4 cups cooked medium-grain white rice
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne
  • 1/2 cup chopped green onions
  • 1/4 cup chopped parsley

Directions

  • Boil the gizzards in water to cover in a saucepan over medium heat for about 1 hour, or until tender. Drain, reserving the broth. Finely chop the gizzards in a food processor.
  • Combine the oil and flour in a large heavy saucepan over medium heat. Stirring constantly for 8 to 10 minutes, make a dark brown roux, the color of chocolate.
  • Add the ground pork to the roux and cook for 5 to 6 minutes, stirring constantly. Add the onions, bell peppers, and celery and cook for 5 to 6 minutes, or until the vegetables are wilted. Add the chopped gizzards. Pour the reserved broth into a 1-cup measure. Add enough water to make a full cup. Add this to the pot. Mix in the cooked rice, stirring to coat evenly and break up any clumps.
  • Add the salt, cayenne, green onions, and parsley. Mix well. Cook until the rice is warmed through, stirring occasionally.
  • Serve immediately.